Fish Taco Ceviche

Ceviche Taco 

Whatever seafood rocks your boat. The important thing is what you put on top!


Number of portions
  • 600 g salmon (or firm white fish or shrimp)

  • 3 limes, juice from

  • 5 tomatoes, cored and finely diced

  • 1 silver onion, finely chopped

  • 2 garlic cloves

  • 1.5 dl chopped fresh coriander

  • 2 avocados, finely diced

  • 1 mango, finely diced

  • 2 tsp Santa Maria Sea Salt

  • 1 tsp Santa Maria Tellicherry Black Pepper

  • 1 tbsp olive oil

  • 4 dl Santa Maria Chipotle Sauce

  • 20 Santa Maria Taco Shells

  • Iceberg lettuce

How to prepare

  1. Cut the fish into cubes about 1 cm in size.

  2. Squeeze the lime juice over the fish and refrigerate for about 2 hours.

  3. Pour off the liquid from the fish and add the avocado, mango, tomato and silver onion.

  4. Press the garlic over this, and add salt, freshly-ground blackpepper and olive oil. Mix carefully.

  5. Spread the mixture in a taco shell together with finely-shredded iceberg lettuce and then top with chipotle sauce.

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